Here’s one I stole from my friend, mentor, and sometimes tormentor from Louis XVI Restaurant, Daniel Bonnot. He taught me how to make these about twenty-five years ago. Beignet is essentially just a fancy French word for a fritter. In New Orleans, people have been known to subsist on beignets and coffee alone. This is not advisable. Feel free to substitute chopped crayfish tails for the smoked salmon—both versions are dangerously addictive.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.